The key steps in wine production are harvesting grapes, destemming and crushing the grapes to extract juice, fermenting the juice into wine using yeast, and aging the wine in oak barrels or stainless steel tanks. Additional steps include bottling the aged wine and mixing batches as needed to achieve the desired taste before bottling and sealing. Equipment used includes rolling mills, mashers, hop-boilers, filters, pre-coolers, fermenters, and facilities for maturation and filtering.

1. ENOLOGY

2. WINE PRODUCTION STEPS
• Grapes-
The character of a wine – its aroma, taste and
structure is shaped by the grapes from which
it is made.
• Harvesting-
Harvest is the picking of the grapes and in many
ways the first step in wine production. Grapes
are either harvested mechanically or by hand.

3. • Desteming-
Destemming is the process of separating stems
from the grapes.
- Crushing-
(Yeast converts the sugar to ethanol). Crushing
is the process of removing the grapes from
the rachis and breaking the skins of the
grapes.

4. • Secondary fermentation
Remaining sugars are converted to alcohol and
the wine becomes clear. The secondary
fermentation usually takes place in either
large stainless steel vessels with a volume of
several cubic meters of wine, or oak barrels.

5. • Aging
Wine is kept to age in oak barrels or stainless
steel tanks. Old wines – from 5 to 7 years.
New wines – from 2 to 3 years
- Bottling
Different batches of wine can be mixed before
bottling in order to achieve the desired taste.
The wine bottles are traditionally sealed with
a cork, although alternative wine closures
such as synthetic corks and screwcaps are also
used.

6. Processing

7. Equipments
1. Rolling mill
2. Masher and hop-boiler
3. Filter
4.Pre-cooler
5. Fermenter
6. Maturing
7. Filter